Hot Cross Bun Cupcakes

Posted on April 5, 2015 in

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Nothing says Easter like tasty baked treats and here is a perfect recipe that fits that description. 

These days one of my favourite Easter food that I look forward to are Hot Cross Buns.

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I love the smell of the spices when they are baking and they are just delicious eaten warm smothered with some butter.

Last year I had a go at making my own at home (recipe here).

So this year I decided to try something different…cupcakes inspired by the spices I love in my hot cross buns.

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Hot Cross Bun Cupcakes
Serves 24
These cupcakes have all the flavour and spice of a traditional hot cross bun but are quicker to make yet still just as yummy!
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
247 calories
29 g
66 g
14 g
2 g
9 g
63 g
30 g
20 g
1 g
5 g
Nutrition Facts
Serving Size
63g
Servings
24
Amount Per Serving
Calories 247
Calories from Fat 123
% Daily Value *
Total Fat 14g
22%
Saturated Fat 9g
43%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 66mg
22%
Sodium 30mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 0g
1%
Sugars 20g
Protein 2g
Vitamin A
9%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 25g currents
  2. 100ml fresh orange juice
  3. 250g self-raising flour
  4. 1/4 tsp bicarbonate of soda
  5. 200g caster sugar
  6. 50g dark brown sugar
  7. 1/4 tsp ground cinnamon
  8. 3/4 tsp mixed spice
  9. 270g unsalted butter
  10. 4 large eggs
  11. 3 tbsp whole milk
  12. 1/2 tbsp golden syrup
  13. 4 heaped tbls apricot jam
  14. 115g unsalted butter, at room temperature
  15. 2 tbsp milk
  16. 1 tsp pure vanilla extract
  17. 225g icing sugar
Instructions
  1. Preheat the oven to 170C.
  2. Soak the currents in the orange juice for around 30 minutes, then drain.
  3. Put the dry cupcake ingredients and the currents into a large bowl, then stir to combine.
  4. Add the soft butter and eggs and beat for a minute with an electric mixer.
  5. Add the milk and golden syrup, then whisk for 20 seconds or so or until we'll combined.
  6. Sape down the sides of the bowl and then give the mixture a final blast until everything id fully incorporated.
  7. Fill the cupcake cases two- thirds full with the mixture and then bake in the oven for around 20 minutes.
  8. Remove from oven and allow to cool in the trays for several minutes.
  9. While the cupcakes are beginning to cool warm the apricot jam over a medium heat and then brush over the cupcakes using a pastry brush.
  10. Then move the cupcakes over to a cooling rack to to completely cool.
  11. In the meantime, make the vanilla buttercream.
  12. Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.
  13. Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra milk.
  14. Place the buttercream into a piping bag and pipe a cross of icing over each cupcake.
Adapted from Cupcake Jemma
beta
calories
247
fat
14g
protein
2g
carbs
29g
more
Adapted from Cupcake Jemma
Forever Baking . . . https://www.foreverbaking.co.uk/

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